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My Memorial Day

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Post Fri May 31, 2013 10:43 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7122
Location: Stoughton, WI
After taking care of various family and holiday activities last Saturday and Sunday we were able to spend Monday at home, so I grilled some Jucy Lucys for lunch and a couple of porterhouse steaks for dinner.

For the burgers I started by lightly cooking and then cutting up some bacon, which then went into the burgers with some garlic & dill cheddar cheese. Each Jucy Lucy was made from 8 ounces of ground beef and after pressing the patties together I wrapped them with bacon strips.
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Then it was off to a hot grill. Too bad the nice grill marks got covered by a piece of cheese!
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I was very happy with the results but a little surprised that the cheese, which has good but not overpowering flavor by itself, wasn't as noticeable as I thought it would be. I guess I should've used more!
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After lunch we worked up our dinner appetites by mowing the lawn but it still took until almost 7pm to be hungry again. The night before I had seasoned the steaks with salt, pepper, and some garlic powder.
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The steaks were a nice end to the weekend and there were even enough leftovers for lunch the next day.
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Post Fri May 31, 2013 11:03 am
QJuju well done
well done

Posts: 1915
Location: Louisville, Kentucky

That looks darn tasty... I've never tried a juicy Lucy. Based on those I am definitely missing out!
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Post Sat Jun 01, 2013 2:41 am
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
Way to go gourmet, Brad! I'm in luuuv with your Juicy Lucy especially. Such a brilliant idea with the bacon, and the patties look beautifull on the grill like that as well. Have you spied any herbed monster cheese and how would that work? :D
Got beer???

Post Sat Jun 01, 2013 11:46 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5693
Location: Central Alberta, Canada
Nice-looking grub, Brad! I love bacon on (or in!) any burger - it just seems to complete the taste for me.

As for the cheese, that's why I stick to really strong stuff like extra-old cheddar, shaved asiago, parmesan, pecorino romano, or even Danish blue cheese. That way I know I'm going to taste it. :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Sun Jun 02, 2013 8:52 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7122
Location: Stoughton, WI
beercuer wrote:
Have you spied any herbed monster cheese and how would that work? :D
It'd probably work well but I don't recall ever seeing it, at least not recently. The local cheese store doesn't show it on its website so if it exists it might be a pretty limited item.

Post Sun Jun 02, 2013 9:12 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5693
Location: Central Alberta, Canada
ScreamingChicken wrote:
beercuer wrote:
Have you spied any herbed monster cheese and how would that work? :D
It'd probably work well but I don't recall ever seeing it, at least not recently. The local cheese store doesn't show it on its website so if it exists it might be a pretty limited item.


What`s a "monster cheese"?
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Mon Jun 03, 2013 12:25 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7122
Location: Stoughton, WI
Muenster. Or a really big wheel. :lol:


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